A Connecticut chef known for her big taste creations is trying something new.
It’s the Big E this year and it may have the hottest dessert there – literally.
Chef Ani Robaina will introduce her Mexican Habanero Hot Chocolate Creme Brûlée of chocolate, cinnamon and habaneros.
Robaina, owner of the acclaimed Ani’s Table & Marketplace in Rocky Hill, said she’s made the dessert with jalapenos before, but never with the hotter habaneros.
Chef Ani prepares treats to be served. (Winter Caplansen)
She’s introducing it during her first time selling at the Big E, which lasts for 17 days and is known for its variety of over-the-top food offerings.
PHOTOS: The Big E food showcase
“We’ve made it with jalapeno, which is not as hot, but we totally fired it up for the big E,” she said.
“I’m terrified and excited,” to work such a big venue, and, “We’re super excited to get our name out there. To get the exposure.”
The Big E draws some 1.6 million people per year, officials say.
Chef Ani and her crew will be located in the tent behind the Connecticut building in what is considered part of the building. She chose the outdoor space.
Her brick and mortar is best known for its gourmet level prepared meals, sandwiches, gluten-free products and desserts with flair. Her main culinary influences are Cuban and French.
She will also carry other select products at the Big E, including: Vietnamese coffee, for which she is known, Sicilian Orange Almond Cake and Reine de Saba (or flourless chocolate torte), giving visitors with dietary restrictions an opportunity to enjoy the food experience.
Her Cuban heritage makes its way onto the menu through a Cuban Coffee Shooter, a strong and sweet espresso drink packaged to take on the go and guava in other foods and drinks. Her proprietary coffee roasts are created by Shearwater Coffee of Westport for Ani’s Table.
Her food area is being dubbed by fans as, “a place of discovery.”
The Big E fair runs from Sept. 18 – October 4.
Chef Ani said they were approached by the state to participate because they needed coffee as part of the Connecticut area and Shearwater is in Westport.
“They wanted something with a little flair,” she said. “Our coffee is delicious. ”
Chef Ani said she thinks the Big E “will be a fun jump to take.”
“Everyone needs a great coffee and a great dessert,” she said.
Chef Ani was among the first in Connecticut to sell gourmet quality heat and serve meals such as braised short ribs and chicken coq au vin.
Her business has helped put Rocky Hill on the map, drawing people from all over Connecticut, officials have said.
She is the former executive chef at Pond House in Elizabeth Park.
Making people happy with food is at the heart of why Robaina became a chef, she has said.
“Food is really a beautiful way to take care of people. It’s a great way to express joy, make people happy,” she told the Courant upon opening Ani’s Table & Marketplace.
The Big E is the only multi-state fair in North America, celebrating the rich history, culture and traditions of the six New England states, according to the publicity for the event.
Eddie Chen, owner of K’s Japanese Restaurant, demonstrates the push-up sushi during The Big E media food preview on Thursday, Aug. 27, 2026. The Big E runs Sept. 18-Oct. 4, 2026, in West Springfield, Mass. (Aaron Flaum/Hartford Courant)
The Big E aims to share agriculture, innovative, commercial, industrial and artistic developments, and varied entertainment, according to the event.
It is the largest event on the East Coast, recognized as the fourth largest fair in North America by its recent record annual attendance of 1.6 million fairgoers and counting.
The food offered this year will include, deep-fried calzones in cheese, pepperoni or meatball parmesan; a half and half Korean corndog, filled with mozzarella on top and a hot dog on the bottom; the CinnaMozza, filled with mozzarella, rolled in butter and coated with cinnamon sugar and crushed Cinnamon Toast Crunch; deep-fried sushi and push-up sushi pops, strawberry cheesecake slush, game meat jerky, a hashbrown breakfast sandwich, and a cheeseburger of steak and cheese topped with buffalo chicken, served on a pretzel roll.
Yankee Boy’s celebrates its 100th year at The Big E with the Colossal Centennial Lobster Roll during The Big E media food preview on Thursday, Aug. 27, 2026. The Big E runs Sept. 18-Oct. 4, 2026, in West Springfield, Mass. (Aaron Flaum/Hartford Courant)
Also, apple fries with one half drizzled with Ghirardelli caramel and the other with Mike’s Hot Honey; an oversized, crispy empanada stuffed with a ¼ pound hot dog and gooey, melted cheese; edible cookie dough infused with non-alcoholic brandy flavor, orange zest, cinnamon, dark chocolate chips and dried tart cherries; a crispy, savory spiced potato fritter served on a soft bun with bold Indian chutneys for a mix of spicy, tangy and savory.
Dining and Cooking